How to Make Cherry Pound Cake
- Preheat oven to 300 degrees
1. Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in cherries and flavorings.
- 2. Combine flour and salt; add to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan.
- 3. Bake for 1 hour and 45 minutes to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pan or wire rack 10 minutes; remove from pan, and cool completely on wire rack.
- Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Combine cream cheese and butter, beating until smooth. Add sugar and vanilla beat until light and fluffy. Frost top and sides of cake.